Shishigatani Japanese Pumpkin-(WINTER SQUASH)Seeds, Asian Vegetable
Shishigatani or Toonas Makino Pumpkin. Squash(winter Squash - Heirloom) A very rare and special type of Japanese Pumpkin
- Warm season annual
- Approx. 6-8 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 110 days
- Planting season: Late spring to early summer
A very rare and special type of Japanese Pumpkin, dating to at least the 1800's. Like a Kaboocha squash, but with elongated, hourglass shaped fruits having a dark green to brown, bumpy skin. Traditionally used in shojin ryori, a type of Buddhist vegetarian cuisine. Yellow flesh, tasty, nutty flavor.
Producing unique bottle shaped fruit up to 3kg with warty ribbed skin turning from dark green to a light tan colour. Used in traditional vegetarian dishes the flesh is sweet yellow and sweet potato like. May be harvested either green or brown in approximately 110 days.
(C. moschata) 110 days The unique Japanese pumpkin that was developed in the Bunka era of the Edo period (1804-1818). This is one of our rarest and most historic new varieties! The fruit are uniquely shaped, like a bottle gourd and are ribbed and very warty. They are dark green, turning to tan at full maturity. The fine-grained flesh has a delicious nutty flavor. Traditionally believed to keep people from getting paralysis if eaten in the hottest part of summer. Shishigatani pumpkin is a famous vegetable in Kyoto cuisine. Very rare.
PLANTING: Prepare fertile, well-drained soil. Sow seeds in late spring/early summer after last frost in a warm, sunny location. Seeds will rot if soil is too wet or cold. Hill planting: Form soil into a 1' diameter mound 3-4" tall. Space mounds 4-6' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. The vine can be trained to climb a vertical support for better air circulation and ease of harvest or left to sprawl on the ground. After harvest, winter squash should be left in the sun for a few days to cure before storing